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cucumbers

Toasted Wheat Berry and Summer Herb Salad

Summer Herb Wheat Berry Salad

What’s a wheat berry?

Remember that time back in 5th grade, when you entered that gum-chewing marathon, and you tried to fit a whole roll of Bubble Tape in your mouth? And remember how your jaw felt afterwards? Essentially, a wheat berry is a grain that’ll bring that same sensation, likely after one large bowl or 20 minutes of chewing.

It’s a jaw workout-and-a-half.  But one that’s oh so worth it, with the right flavors piled in, and in the summertime, that’s easy.

Summer Herb Wheat Berry Salad

In reality, a wheat berry is a whole wheat kernel, dressed to the nines in its bran, germ, and endosperm. I.e., whole wheat flour, before it is milled.

All these extra layers give the wheat a style best defined as “chewy”, which is one that compliments a good salad quite well. It’ll bring your lettuce leaves quite the stylish, texture-filled flair, and a bunch of protein and fiber, too. Oh, and a whole host of energizing B vitamins as well. I’ll happily chew on that.

Summer Herb Wheat Berry Salad

Rather than throw a handful on top of some not fully in season lettuce leaves, I decided to create a wheat berry centered salad that celebrate some of my favorite flavors of summer — tomatoes, cukes, and herbs. There is no easier way to add robust flavor than with fresh herbs, and this recipe really packs that in.

Summer Herb Wheat Berry Salad

Oregano, basil, and parsley? Move over cheese – you’re not needed in this salad. (Although, if your heart desires, I’d suggest a goat or Greek feta. Both would compliment what’s already a plentifully flavored salad.)

Feel free to play around with the combination of herbs you use, just make sure you don’t hold back on how much you throw into the bowl. Wheat berries are hardy, and can use all the loving they can get from the light flavors with which you surround them. Plus, all of the taste you add is what will make their inherent chewiness an asset. Who wouldn’t want to chew on something tasty for a few extra minutes? Continue Reading…

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

I’ve never been good at desk jobs.

My brain says yes. But my body says no. And then my brain gets confused. And then I get confused. And my mind says, “What am I supposed to do with my life?!”

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

We’ll see if that question ever gets answered. In the meantime, I’m juggling office life with photoshoot life, and keeping my workdays and work weekends busy. It’s been exciting on both fronts, and I am happy to say I’ve finally come across a company on the front end of that which is working to make my uncertainty at least a little easier. The very nice people at this company, at least mildly, know desk life gives me trouble.

And so they’ve granted me permission to spend one day per month cooking the office lunch. Um, can you say dream job perk?

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

After spending the 9 o’clock hour perusing the aisles of Whole Foods to gather the first lunch’s ingredients, I almost thought, “Could this be my dream job?” Shopping at Whole Foods, maybe. Cooking day-in-and-day-out in a hot, windowless kitchen, probably not.

The company lunch creation was super fun though, and definitely a success. On tap: a herb-laced spring garden salad with sungold tomatoes (my favorite cherry) and red onions, along with a simple homemade balsamic vinaigrette. This Sesame Soba Noodles with Cucumbers, Roasted Eggplant, and Crispy Tofu recipe. And a finale of fresh ginger juice shots to finish out the meal with some pep.

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

I decided to create this recipe based off of three primary factors. 1) Who doesn’t love noodles? 2) Though pasta is a pleaser, there’s no way I was showing up with a boring/non-creative recipe. 3) I’ve been entirely inspired by cucumbers lately. Don’t ask me why, but they’re the one summer veg. I’ve been consistently buying as of late.

So this was born, and it’s definitely going on the repeat list. SO MUCH FLAVOR. The sesame sauce adds that first depth, and then the cilantro and scallions make sure not one bite goes flavorless. You’ve also got the velvety, roasted eggplant adding to the creaminess of the sauce, with crunch cukes lightening the whole dish up, and crispy tofu adding in some protein. Oh, and ginger, too. Okay, I’ll stop listing off the ingredient list now. But you get the idea of how it all comes together.

Sesame Soba Noodles with Cucumbers and Roasted Eggplant

If you can’t get this on your workplace’s table, get it on your dinner plate. And enjoy ideally at room temp., but really whatever temp. your set on at the moment.

Continue Reading…